Semolina Dumplings - Griz Galuska

One of my readers, Andrea asked me to put this recipe on the blog. This is how I make semolina flour dumplings for hungarian chicken soup. They are super fluffy and easy to make. This is the "formula":  make sure you use 4 tablespoon of semolina per 1 large egg (not medium or jumbo). You can cook them in the soup, my mother cooks the dumplings in simmering water and when they are done she transfer them to the soup. It's up to you. Good luck

Ingredients:

1 large egg

4 tablespoons semolina flour

a pinch of salt

 

Directions:

Bring water to a boil in a large pot.

 

Beat egg with salt in a bowl.

 

Add the semolina flour all at once and mix well. The mixture should be thick (like sour cream).

Let it rest for about 15 minutes. The semolina flour will absorb the egg.

 

Turn the heat to low. Using a teaspoon form dumplings and put them in the simmering water.

Don’t overcrowd. Cover with lid and cook dumplings on medium heat for about 5 minutes, flip them on the other side, put the lid back and cook for another 5-10 minutes, depending on the size of the dumplings.

Turn off heat and let them stay in the hot water for 10 more minutes.

 

Add cooked dumplings to the soup.

 

 

 

Note:

I don’t like to cook the dumplings in the soup because they will absorb the soup.

Some recipes call for butter, or oil, or you have to beat egg whites and then add the rest of the ingredients.

Use 1 large + 4 tablespoon of semolina to achieve the right consistency. Use measuring spoon.

You can measure the eggs and the semolina flour, so for a 70-75 g egg add about 50 g semolina.


Tags: semolina dumplings for Hungarian chicken soup recipe, semolina dumpling recipe, grizgaluska recipe